This recipe comes from the Isle of Wight.
Soften, without melting, half of the butter, then beat in the parsley and the lemon juice,
Melt the remaining butter in the pan and gently put in the livers. Fry for 30 seconds, turn them and pour the wine over them. Put the livers at one end of the dish of mullets and pour any remaining butter and wine in the pan over all the fish. Just as they are going to table, put a pat of parsley butter on each fish. Serve quickly so that the butter is just beginning to melt. The true gourmet eats the tiny liver first.
©1980 The Estate of Elizabeth Ayrton